This velouté of artichokes with ham has been on the blog for many years but it is the richest you are going to try and above all, it is the way in which my son has always eaten artichokes lining the plate.

It is so easy that you will do it again and again, freeze very well and as it does not carry fats or dairy products it is suitable for the whole family.

If you want a gluten-free version you just have to put rice or oatmeal and it will be just as rich.


  • 1 liter broth (vegetable or chicken)
  • 4 large artichokes
  • 2 lemons
  • 1 onion
  • 1 leek
  • 3 small or 2 medium potatoes
  • 1 sprig thyme
  • 10 ml olive oil
  • 2 tablespoons flour (I used whole wheat, but you can use rice or oatmeal)
  • freshly ground black pepper
  • a pinch of salt
  • 1 tablespoon chopped chives
  • 60 g Serrano ham in taquitos


Put the washed artichokes in a large bowl filled with water with two split lemons in pieces.

Peel artichokes one at a time as if it were an orange. removing the outer leaves and leaving the tenderest, keeping the stem that we will also peel.

With the help of a knife, cut them in half. we'll see that inside there's a kind of little hair. With the tip of the knife we remove them by emptying the center so that we only have the meat left of the artichokes. Immediately return to the bowl with lemon to prevent rusting and blacking.

In a saucepan sauté the leeks, potatoes and onion chopped in butter or oil. Add the flour and stir well so that it browns slightly. Add the broth and thyme and let cook for about 30-40 minutes until the artichokes are tender. To check it we prick them with the tip of a knife and if it is nailed without making force is that the artichokes are already tender.

Crush together with the broth, adding it gradually until you get the desired texture.

With the help of a fine strainer or a Chinese, strain the cream to remove all the fibers that may have remained. Recy salt, add ground black pepper and mix well.

Serve with the ham taquitos passed through the pan so that it loses the fat and are crispy, and with a little chopped chives.

Tips and Tricks

  • You can replace artichokes with your favorite vegetable
  • Servings: 4
  • Preparation time: 45 minutes
  • Difficulty: easy

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